Lean and Lovin' It: Exceptionally Delicious Recipes for Low-Fat Living and Permanent Weight Loss

After losing more than 100 pounds and resolving not to gain them back, the author, already a dedicated home cook, embarked on a plan to fashion tasty low-fat versions of his favorite recipes. The fruits of his experiments, most containing no more than 20% fat, have led to a syndicated column and local TV shows and are gathered in this useful, comprehensive collection. General recommendations include using low- or nonfat versions of dairy and dairy-based products, a stingy hand with oils (one tablespoon of olive oil in Spicy Shrimp Creole for four; one and one-half teaspoons of canola oil for preparing Blueberry French Toast) and a reliance on fresh, flavorful ingredients. Some readers may balk at using nonfat butter flavoring, e.g., Butter Buds, but even with the addition of a little real butter, many of the dishes would remain low in fat. Recipes are aimed to satisfy entire families (Macaroni and Cheddar Cheese, made with skim milk and reduced-fat cheese; meaty pasta sauces, calling for 95% lean beef; and plenty of dessert dishes, including carrot cake, brownies and oatmeal cookies). There are easy methods for making breakfast or Italian sausage (with ground pork tenderloin), a generous and versatile array of reduced-fat salad dressings, meat marinades, gravies and sauces and plausible new ways with old favorites (e.g., Green Bean Casserole made with nonfat milk, Swiss cheese and sour cream and corn flakes). Mauer reduces the fat and remains faithful to full satisfaction. (May)